Buscas alternativas:
decreased urea » decreased rev (Expandir a busca), decreased mrna (Expandir a busca), decreased use (Expandir a busca)
β processing » 2 processing (Expandir a busca), 1 processing (Expandir a busca), 8 processing (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
decreased urea » decreased rev (Expandir a busca), decreased mrna (Expandir a busca), decreased use (Expandir a busca)
β processing » 2 processing (Expandir a busca), 1 processing (Expandir a busca), 8 processing (Expandir a busca)
urea decrease » urea increases (Expandir a busca), the decrease (Expandir a busca), or decrease (Expandir a busca)
on decreased » in decreased (Expandir a busca), of decreased (Expandir a busca), on deceased (Expandir a busca)
decrease to » decreased to (Expandir a busca), decrease toc (Expandir a busca), decrease the (Expandir a busca)
decrease β » decrease _ (Expandir a busca), decrease in (Expandir a busca), decrease of (Expandir a busca)
decrease on » decrease in (Expandir a busca), decrease of (Expandir a busca), decrease or (Expandir a busca)
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“...), cholesterol, glucose, total protein, urea and triglycerides were analyzed in blood samples. Cut-off points...”
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“...), albumina, AST, ß-hidroxibutirato (BHB), colesterol, glicose, proteína total, uréia e triglicerídeos...”
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“... increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and...”
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“... concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity...”
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“... that in milk urea N is explained by decreased crude protein intake. No treatment effects were observed...”
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“... at the beginning of fermentation. In these conditions, a decrease in processing time (from 4.55 to 3.68...”
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“... enzyme addition at the beginning of fermentation. In these conditions, a decrease in processing time...”
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